Need some feedback

[RedjackRyan]

In the course of my yearly catering and party hosting i get asked quite often if i'd be willing to teach what i know about Bbq. Recently i've been toying with the idea of doing a barbecue camp over the course of a few days. Here's the basic 4 day course outline i'm toying with...

I'd provide grills and the items to be grilled along with fuel(s)

1) – Basic Skills - How to select a good grill, the basics of fire management, The difference between Grilling and Barbecuing. How to Grill the Perfect Steak.

1a Seafood on the backyard grill - How to grill fish, shrimp, and lobster

2) Intro to Barbecue - Low and Slow, the secrets of rubs and marinades, Pork Loin

2a) Barbecue 101 - Pork Rib preparation and smoking

3) Advanced Barbecue - How to handle difficult cuts - Beef Brisket - brisket sandwiches

4) Advanced Barbecue - Pork shoulder - pulled pork sandwiches

4a ) Desserts on the Grill.

Hypothetically if such a thing were in your back yard....If such a course were offered, would it interest you and why.. how much would such a course be worth to you if you had to pay for such ... would you prefer to pay for individual courses or the full package?


Comments, suggestions, etc are welcome

[mixtymotions]

Fabulous idea RedJack, but I can see where it could become very expensive very quickly if you provide grills, meats, desserts and fuel for every aspiring grill master. I recently paid $175 for a 6 week fly tying class, and all that was provided by the instructor was a tiny bit of deer hair, a few microscopic feathers and small hooks. I doubt I will catch enough fish to grill. A course such as what you may be offering would interest me greatly. Why? Because I like to EAT. I'd suspect just about any man with a funny apron who wants a break from the wife & kids for a few weekends would jump at the chance to learn from you, and they'd pay any price. I hope this becomes a reality for you!

[Lin]

Yes, really great idea Redjack. My suggestion is to add a section on veggie grilling....you know, for us vegetarians!

Hope this works out for you!!

Lin

[SongDragon]

Heh... Do you need taste-testers? Actually, the class would interest me just because I love going to weekend seminars. All the talking that gets done during breaks, all the interesting people you meet...

And the seafood sounds delicious, too. Of course so far I've only attended seminars close to where I'm living... But if I was anywhere near you I would definitely come!

~Song

[DaveM]

I'd certainly go for it--do you have anything like Community Education in your area? That might provide a starting point as far as figuring costs.

Have people bring their own stuff to grill (perhaps provide spices and marinades and include a reasonable charge for those). Chances are a good time would be had by all.

Taste testers and a Janis barbecue concert would be an added delight of course.

[Eva]

Where can I sign up as taste tester?

Eva

[aabram]

Yes, really great idea Redjack. My suggestion is to add a section on veggie grilling....you know, for us vegetarians!

Hope this works out for you!!

Lin

I'm in it if that happens, and what about a Course on Puddings using Soya Milk????? :rolleyes: :D

[Oak Kitten]

Redjack,

I think the concept is great. You might be able to get a company that manufactures grills to give you a major break on equipment for the advertising - or maybe even get a local dealer to provide the space and equipment on site gratis. They already have your targeted customer base, and you would be helping them promote their product.
It would be along the same lines as places like Home Depot that sponsor handyman workshops on site at their stores.

I have no earthly idea how the pricing would work. Like Mixty said, I guess a lot depends on the capital investment you have to make up front.

Oak

[ponytail]

I have no suggestions, but I'm drooling, which is at least a compliment. We still need a drooling emoticon, BTW.

Homer Simpson voice: "Barbecue. Uhhhhhhhhhhhhhhhhhh..."

[AceOn6]

You could check to see what Johnson & Wales charges for their short courses and work from that. I think something like $50 a session plus food/beer costs would be appropriate. You could put up a flyer at Home Depot near the grills!

[hoops]

don;t forget to wear your rude girl apron
peace
hoops

[RedjackRyan]

Thanks for the feedback so far folks.. Here's what i'm leaning towards, based on your comments and others..

A 2 1/2 day barbecue camp.. Friday, Saturday, Sunday morning.. Room Rate, Rates for what you'll be cooking and fuel costs all rolled into one. Estimating $300 to $500 per head at the moment as i haven't approached a hotel yet.

Each participant would also get a set of tools they may keep after the class. Spatula, Long Tongs, Basting Brushes, Instant Read Thermometer, etc. I'll have to think about what i consider essential equipment.


I'm hoping to work a deal with either Home Depot, Lowes, or Busy Beaver for the use of some of their fine grills in exchange for advertising and the smell of bbq wafting through their property while folks are shopping. Also thinking of approaching WQED our local PBS station to see if they'd want to join the fray and film the thing.

The two 1/2 day course would cover:

Day 1) – Basic Skills - How to select a good grill, the basics of fire management, The difference between Grilling and Barbecuing. Breakfast on the Grill, The Perfect Steak , Baked Tater, and Asparagus

Seafood on the backyard grill - How to grill fish, shrimp, and lobster - Side Dishes Seaweed Salad and Asian Noodles.

Intro to Barbecue - Low and Slow, the secrets of rubs and marinades, Smoked Pork Loin and Hoisin Marinated Loin. The Side Dish - Grilled Fruits

Day 2) Barbecue 101 - Pork Rib preparation and smoking - The art of the sauce
Side Dishes - Thinking beyond leaf salads.

Advanced Barbecue - How to handle difficult cuts - Beef Brisket - brisket sandwiches - Side dishes - Thinking Beyond Potato Salad

Advanced Barbecue - Vegetarian Cooking, Vegetables, Grains, Ultimate Vegan friendly Grilled Pizzas

Day 3) Desserts on the Grill.- Pies, Cakes and more.




This is all still extremely hypothetical, but there does seem to be some interest out there and I know at least one guy who's able to do these types of things fairly regularly so the concept is already proven, just need to find my niche. I'll also likely trim the courses down somewhat, those would be 12 hour days the way they are currently written.

Anything on the list that anyone thinks is frivolous? Anything not on that should be on? Is the $300 to $500 fair?

[gisli]

You can take a course similar to this in a school nearby, one night, 350 dollars and all you learn is how to boil spaghetti. I think this is a great idé Redjack, and whatever you do don´t do nothing.

[Eva]

Sounds wonderful. Although you probably have stuff for a week now. Maybe you should cut all you want to teach up in portions. It is a 2 1/2 day course and not a "Learn everything that Redjack knows within recordspeed". It's not doable. Although it is very attractive to teach people everything. But you have to think about what your audience needs. Not only what you need. I give workshops sometimes and have also lead (with someone else) a 2 1/2 day comingout weekend for SM women. We did all kind of workshops that had to do with eachother. I found that people need time to process what they learn too. And practice techniques. That takes time.

Choose the basics and make several BBQ courses. One 2 1/2 days course with basics. Another 2 1/2 days for advanced BBQ-ers. Keep into account that not everybody is a beginner. Maybe a third course on special things you can do on a grill / BBQ. (honestly, I don't know the difference. It's not in our culture) You have enough to teach people. And people also need sleep, three meals a day and maybe some restingtime in between. A course of several days can be very intense.

Am I helping here or am I making it more difficult now?

Eva

PS: Maybe you can make a deal with a hotel too for bringing them x amount of people who will stay at their hotel if they give out their rooms a bit cheaper? Maybe it can be interesting for both you and them. Especially if you give courses more often.

Do I see a carreerchange coming up here...? ;)

[Bat]

One last essential thing: How to clean up your mess in one easy lesson!
You must have some magic ideas on cleaning up the grills, and I'm certain you don't want to have to clean up after everyone else, so you have to teach them how to do it right, and come up with an idea to make it so much fun that noone will skip out on the cleanup! There's your real challenge!:eek:

(I haven't tried it yet, but know it works: Put things with baked-on grease in a plastic bag with some Ammonia, tie it shut and leave it outside overnight. Next morning, all should rinse clean. That would wrap up the lessons on day 2).

[AceOn6]

Anything on the list that anyone thinks is frivolous? Anything not on that should be on?

You might want to add:
- How to select meat for grilling vs. meat for bbq
- Grill side kitchen setup (cooler, paper towels, water mister, mitts, etc.)
- Using pots n pans on the grill
- How to keep things warm without overcooking
- Quick grilled appetizers to keep your guests from drooling on your fire
- When and best way to clean the grill or smoker
- Safe grilling. Distance from combustibles. Hose checks. Safe disposal of ashes.

If I was attending, I wouldn't be that interested in:
- Breakfast on the grill
- Desserts on the grill

[RedjackRyan]

Choose the basics and make several BBQ courses. One 2 1/2 days course with basics. Another 2 1/2 days for advanced BBQ-ers. Keep into account that not everybody is a beginner. Maybe a third course on special things you can do on a grill / BBQ. (honestly, I don't know the difference. It's not in our culture) You have enough to teach people. And people also need sleep, three meals a day and maybe some restingtime in between. A course of several days can be very intense.

Am I helping here or am I making it more difficult now?


Even if I had a month, i couldn't teach everything I know. no, my outline is pretty basic stuff for the most part, the Advanced stuff is really mostly because of the length of time involved. Briskets, Ribs and such take quite a few hours to do well. I do briskets for 6 to 10 hours, ribs average about 5 hours. Since the coals need tending every hour or so that makes for a long day right there. Of course you can do other things in between and i usually nap during long cooking sessions... duing a class situation i figure the time would be useful for snacking, one on one question and answers, sleep, or whatever.

I'll also agree that not everyone is at the same level skill wise and i think thats one of the cool things about bbq, no matter what your skill level there is always something new to be learned. Everyone has their own tricks with meat, sauce, seasonings, even the way they build the fire. I personally think mastering the BBQ pit is every bit as complex as culinary school.

I will likely move and refine the courses, if i do pursue this further though and appreciate the input Eva. Thanks!


One last essential thing: How to clean up your mess in one easy lesson!
You must have some magic ideas on cleaning up the grills, and I'm certain you don't want to have to clean up after everyone else, so you have to teach them how to do it right, and come up with an idea to make it so much fun that noone will skip out on the cleanup! There's your real challenge!:eek:

(I haven't tried it yet, but know it works: Put things with baked-on grease in a plastic bag with some Ammonia, tie it shut and leave it outside overnight. Next morning, all should rinse clean. That would wrap up the lessons on day 2).
Ahh cleaning.. the one nice thing since i finally broke down and got a gas grill is the ease of cleaning ALL my grill grates.. I usually just burn off the grease, fire up the gas boy full blast and put all the grates on. Close the lid and about 15 minutes later the grates are free of grease and a once over with the brush gets rid of any burnt on crud. Ash disposal is another issue, though if you can get it, hardwood charcoal doesn't leave a whole lot of ash behind..not like those briquets (kingsford) do with all their fillers.

I do like your idea about the ammonia and i'll give that a try next time i fire the grills up.



You might want to add:
- How to select meat for grilling vs. meat for bbq
- Grill side kitchen setup (cooler, paper towels, water mister, mitts, etc.)
- Using pots n pans on the grill
- How to keep things warm without overcooking
- Quick grilled appetizers to keep your guests from drooling on your fire
- When and best way to clean the grill or smoker
- Safe grilling. Distance from combustibles. Hose checks. Safe disposal of ashes.

If I was attending, I wouldn't be that interested in:
- Breakfast on the grill
- Desserts on the grill
Good suggestions Dee, particularly the safety tips..those i hadn't even considered despite being well aware of how many folks set their decks on fire each year. Pots and Pans are another good one, I honestly don't know why people find that so bizarre, anything you use on a stove or oven can likely be used with care on a grill. Love the suggestion for Grill Side Kitchen setup... an often overlooked area. Thanks!

[DaveM]

How about an official line of Redjack's Barbecue Tools--"just look for the hook burned into the handle--as used by buccaneers everywhere".

I'd buy a set.

[RedjackRyan]

I'll hold ya to that Dave :)

I am working out the particulars to offer a line of Rub Seasonings and sauces, I like the idea of a set of tools with my name on them, particularly if i do decide to pursue this little teaching thing. The toolset would ideally include A carrying case, 1 long handled spatula, 1 long handled set of tongs, 1 long handled mop basting brush (though i use paint brushes for all my basting needs), 1 fireproof mitt, Instant Read thermometer, cooking temperature chart for doneness, and an apron.



I thank everyone for their comments and suggestions, with what you folks have given me and what others have said I have a lot to think about before i make a decision. I am leaning more towards offering two seperate sessions as Eva suggested. One for Beginners and one for more advanced que'rs.

Mixty darlin, anytime you are in the neighborhood I'll be glad to feed you :)


Gisli, I will do something.. just havent decided what exactly yet. I do love cooking and i love teaching those who want to learn. This is all likely a few years out anyway, but one never knows. I had hoped to open a BBQ restaraunt, but i've fairly talked myself out of that, i'm certain the market would be kind to me but i've decided i don't want that much aggravation in my life at this point. I may just stick to catering and possibly this teaching thing unless an offer too good to pass up comes along.

[DaveM]

Redjack's Rubs....hmmmm....

Hey, it worked for Famous Dave (who started out as a chef at a casino near my former home town). They used to have a rib cook-off there every year, but quit having it after he won several years running. Of course, our Captain wasn't there.

Naturally, the rubs and sauces will have to have a pirate on the label. "Yo ho ho and a bottle o'sauce!"

[Eva]

"Yo ho ho and a bottle o'sauce!"
Cool! It could become a great motto... :cool: :D

Eva

[mixtymotions]

Mixty darlin, anytime you are in the neighborhood I'll be glad to feed you :)
Now that's what I call incentive to visit Pittsburgh! Even hubby is excited about your ideas, as he'd love to do one of two things when he retires:
1. Own some cabins on a lake/river with a bait shop.
2. Hitch up his smoker and drag it around the country, selling pulled pork or beef.
Please keep us all posted on your endeavor! Move OVER, Emeril!

[DaveM]

It could work.....to my knowledge there is no "Buccaneer Barbecue Sauce" on the market. Will your sauce be "bold", Cap'n? It seems that most barbecue sauces are, though none bother to explain what it means. Mystery Science Theatre 3000 had some fun with that once upon a time.

[RedjackRyan]

Don't know about bold, but the diablo sauce is definately Dangerous. crushed habeneros are the base for the sauce.

[KarenSews2]

2. Hitch up his smoker and drag it around the country, selling pulled pork or beef.

Let me know when that happens, mixty! We have a big driveway, and you could bring along your sewing machine. I can see it now: you and me, sewing all day, then your hubby feeding us dinner! I like that concept!! :)

When I got my new machine for Christmas, I was trying to hold out for the model that cooks dinner, but...
Oh well, mine does everything but make dinner!!!

[Rickster]

Ben, I think the rubs and sauces is a terrific Idea! Go for it! I can see it now:
"Redjack Ben's Barbecue sauce"

[DaveM]

Sounds good to me--I'm becoming immune to Famous Dave's "Devil's Spit", which also contains habaneros. The label reads: "For Adult Use Only" and "Caution: May Have Aphrodisiac Effects". I have never noticed the latter, conversely, but perhaps that is simply due to lack of opportunities.

[RedjackRyan]

Devils spit.. I like the sound of that, i'll have to look for a bottle and taste test. I don't like sauce thats hot for hot's sake, I try to balance the heat with some flavors but the diablo sauce is on the edge of my heat tolerance level. its got some fruit flavor coming through mostly raspberry and finishes with a nice lingering burn. It's thick so it coats well, and not too sugary so it doesn't burn that easily. Its the only sauce i make that isn't vinegar based.

[BeckyVA]

Another suggestion for the rubs....

"Redjack Ryans"

("it'll never RUB you the wrong way")

[DaveM]

Cap'n, if you can't find the Famous Dave's "Devil's Spit" (which doesn't seem to be on sale everywhere or all of the time), let me know and I'll send you a test bottle.

Perhaps the most entertaining experience I've ever had with hot food occurred when my housemate decided to cook dinner, using some seriously powerful Jamaican Jerk Sauce without reading the label. The bottle was supposed to marinate 20 pounds of meat--she dumped the whole thing over two chicken breasts. Whew! Dinner and a sauna all at once.

[Bat]

Ah, memories. My ex liked to cook. He was adamantly resisting getting reading glasses. These two facts resulted in the most delicious and totally in edible baked beans I've ever experienced: Cayenne is NOT Paprika.:eek: